2010 4th of July Barbecue Menu - Make it Anytime!

Like many Americans on the fourth of July, I committed myself to the time old tradition of barbecuing. That's right, my friends, no crafting on Independence Day! I brought my best effort to the kitchen and had a blast making, eating and photographing my BBQ dinner.

With BBQ season in front of us, I thought I would share some awesome and easy summer dishes. Check Back for my chocolate layer cake dessert. Enjoy!

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pasta salad with cherry tomatoes and green olivada
Recipe from bon appétit July 2010

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Serves 8
Olivada, an Italian olive spread, add flavor and color to this side dish.

   1 garlic clove, peeled
   2 cups coarsely chopped pitted green olives
   3 tablespoons capers, drained
   1 tablespoon red wine vinegar
   1 teaspoon anchovy paste
   1 tablespoon Dijon mustard
 ¼ teaspoon dried crushed red pepper
 ½ cup plus 1 tablespoon extra-virgin olive oil
   1 pound gemelli, fusilli, or rotelle pasta
   1 8-ounce paclage small (cherry-size) fresh mozzarella balls in water
   2 tablespoons chopped fresh oregano

With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running gradually add ½ cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD Olivada can be made 3 days ahead. Cover and refrigerate.
   Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to a large bowl. Drizzle with 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.
   Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.

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grilled corn with honey-ancho chile butter
Recipe from bon appétit July 2010

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Serves 8
A kernel of truth: Don't grill corn in the husk. The high, dry heat of the grill caramelizes the sugars, imparting an amazing smoky flavor, but only when you expose the kernels directly to the fire.

   8 tablespoons (1 stick) unsalted butter, room temperature, divided
   1 tablespoon ancho chile powder
   1 teaspoon ground cumin
   1 tablespoon honey
 ½ teaspoon dried oregano
 ½ teaspoon coarse kisher salt
 ¼ teaspoon granulated garlic or garlic powder
 ¼ teaspoon onion powder
   8 ears of corn, husked

Melt 2 tablespoons butter in a small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to a bowl; stir in honey and cool.
   Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. DO AHEAD Can be made 2 days ahead. Cover; chill. Bring to room temperature.
   Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.

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spiedini di pollo con battuto al certriolo
chicken skewers with chopped cucumber, arugula and olives
Recipe from LA CUCINA ITALIANA n.20 July/August 2010

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Serves 4
30 minutes plus marinating

1¾ pounds boneless chicken thighs with skin on, cut into 32 pieces
 ½ cup dry white wine
  2 garlic cloves, thinly sliced
  1 tablespoon finely chopped fresh rosemary
Fine sea salt
Freshly ground black pepper
Olive oil for grill - For a cool way to oil the grate, impale half onion on the end of a long fork, dip it in vegetable oil, and run it across the bars of grate.
   1 cup finely chopped peeled and seeded cucumber (from 1 medium)
 ⅓ cup finely chopped arugula
 ⅓ cup finely chopped pitted Gaeta or Kalamata olives
 ¾ teaspoon finely chopped fresh thyme leaves
 ¼ teaspoon red pepper flakes

In a large bowl, combine chicken, wine, garlic, and rosemary; stir to combine. Cover mixture and marinate at room temperature for 30 minutes.
   Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
   Thread chicken onto 8 skewers; season with salt and pepper. Grill skewers on lightly oiled grill rack, turning frequently, until chicken is evenly cooked through, about 10 minutes. Transfer skewers to a large serving plate.
   In a bowl, stir together cucumber, arugula, olives, thyme and red pepper flakes. Spoon mixture over skewers.

♥ Miss Bojambo